Crafted with the finest ingredients and baked to perfection, this sponge cake is a true work of culinary art. Each bite will transport you to a world of pure bliss, where the tender crumb of the cake and the silky smooth coffee cream meld together in a symphony of flavors.
Prepare to be enchanted by the irresistible aroma and the visually stunning presentation of this Coffee Cream Sponge Cake. Dive in and experience the ultimate indulgence that will leave you feeling inspired and craving more. Whether you’re a coffee connoisseur or simply seeking a delightful treat, this recipe is sure to become a new favorite in your culinary repertoire. Indulge in the irresistible allure of our Coffee Cream Sponge Cake and savor every moment of pure bliss.
Coffee Cream Sponge Cake
Ingredients
- 3 eggs
- 180 gr of sugar
- 1 tablespoons of vanilla sugar
- 1 pinch of ground cinnamon
- 50 gr of flour
- 15 gr of chopped walnuts
- 20 ml of oil
- 125 ml of brewed espresso
- 1 pinch of salt
- 150 gr of vanilla pudding powder
- 1 egg yolk
- 200 gr of butter
- ground coffee for the top (if desired)
Instructions
1) We preheat the oven to 210°C / 410 °F. We line a baking sheet approximately 30×35 cm in size with parchment paper. We whisk the separated egg yolks with 25 grams of sugar, 1 teaspoon of vanilla sugar, and the cinnamon until fluffy.
2) We whip the egg whites with 65 grams of sugar until stiff, and fold in a third of the meringue into the egg yolk mixture. We mix the flour with the ground walnuts and gently fold in the remaining meringue with the egg yolk mixture. Finally, we incorporate the oil.
3) We pour the batter into the prepared baking tray and bake it in the preheated oven’s middle section until golden, taking about 11 minutes. We evenly sprinkle with sugar, then cover with parchment paper and let it cool on the paper.
4) Meanwhile, we bring half of the coffee, 50 grams of sugar, the remaining vanilla sugar, and a pinch of salt, to a boil. We mix the remaining coffee with the pudding powder and the separate egg yolk, then add it to the boiling coffee. Keep cooking it, while continuously stir with a whisk for about 1 minute.
5) Then we pour it into a bowl, add the remaining sugar, and stir until it cools to room temperature. We add 50 grams of butter and continue stirring until it reaches room temperature. Finally, we whip it with the remaining butter until it becomes fluffy.
6) We peel off the parchment paper from the cooled sponge cake. We set aside about 3 tablespoons of the cream. We evenly spread the remaining cream on the cake and roll it up tightly, wrapping it in the paper, and refrigerate it for about 1 hour.
Serving
We dust the Sponge Cake with coffee powder as desired.
If you enjoyed this Coffee Cream Sponge Cake recipe, we’re sure that you will find much more at your taste under the Dessert recipes section. Go and find your new favourite, that you will prepare for your friends or family members on their next visit!
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